By Tara Bench and Megan Weiss
Mix any of these combos into about 6 cups mashed potatoes.
Lemon and caper: Combine 1 tablespoon lemon zest with 2 tablespoons drained, chopped capers.
Roasted garlic and broccoli: Slice top off one head of garlic and drizzle with olive oil; wrap in foil. Bake at 400 degrees F. until soft, about 40 minutes; squeeze garlic from skins. Puree 1 pound steamed broccoli and mix with garlic.
Carrot and thyme: Coarsely mash together 1 pound steamed carrots and 1 tablespoon fresh thyme.
Sage brown butter: In a small saucepan melt 4 tablespoons butter and 3 sage leaves. Cook until butter is just turning brown; remove leaves. Mix butter into potatoes and top with crumbled sage leaves.
Spicy scallion: In a small skillet combine 8 tablespoons butter, 5 sliced scallions, 1/4 teaspoon red pepper flakes, and 1/8 teaspoon dry mustard. Saute until scallions are soft.
Originally published in Ladies' Home Journal, November 2011.